Creamy Baked Chicken With Artichokes and Mushrooms

This meal is hearty and flavorful, highlighted by seasonal veggies and perfectly balanced seasoning. Serve with steamed asparagus, broccoli, or green beans to add more color and nutrients.

Learn more about using herbs and spices in “Cooking With Herbs and Spices.”[1]

Endnotes:

“Cooking With Herbs and Spices.”: https://www.diabetesselfmanagement.com/nutrition-exercise/meal-planning/cooking-with-herbs-and-spices/

Source URL: https://www.diabetesselfmanagement.com/recipes/main-dishes/creamy-baked-chicken-artichokes-mushrooms/

Ingredients

6 boneless skinless chicken breasts (about 4 ounces each)
1 1/2 teaspoons paprika
1 1/2 teaspoons dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1 can (14 ounces) artichokes packed in water, drained
1 tablespoon butter
1 package (8 ounces) sliced cremini mushrooms
2 tablespoons all-purpose flour
3/4 cup low-sodium chicken broth
1/2 cup fat-free half-and-half

Directions

Preheat oven to 375°F.

Place chicken in 13X9-inch baking dish. Combine paprika, thyme, salt, and pepper in small bowl; mix well. Reserve 1 teaspoon seasoning mixture; set aside. Sprinkle remaining seasoning mixture evenly over chicken. Cut artichokes in half; arrange around chicken.

Melt butter in large saucepan over medium heat. Add mushrooms and reserved 1 teaspoon seasoning mixture; cook and stir 5 minutes or until tender. Sprinkle flour over mushrooms; cook and stir 1 minute. Stir in broth; simmer 3 minutes or until thickened. Stir in half-and-half; cook 1 minute. Pour evenly over chicken and artichokes.

Bake 30 minutes or until no longer pink.

Serving Suggestion: Serve with a steamed green vegetable such as asparagus, broccoli, or green beans.

Yield: 6 servings.

Nutrition Facts Per Serving:
Calories: 220, Carbohydrates: 14 g, Protein: 29 g, Fat: 6 g, Saturated Fat: 2 g, Cholesterol: 79 mg, Sodium: 425 mg, Fiber: 7 g

Exchanges per serving: 2 Vegetable, 3 Meat.